BEARNAISE SAUCE
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat. Bring mixture to a boil, and cook until it is reduced to about 2 tablespoons.
- Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
- Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add wine mixture and salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over the medium saucepan of boiling water; reduce heat to lowest setting. Whisking constantly, cook until whisk leaves a trail in the mixture and sauce begins to hold its shape. Remove from heat.
- Pour the warm, melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have added about a tablespoon of the melted butter, you can begin to add it slightly faster, still whisking constantly. Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will "break" (separate).
- Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon. If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place pan of sauce over a pot of simmering water that has been removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, you may store for up to 3 hours in a clean thermos that has been warmed with hot but not boiling water.
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Sheikh Nirob
[email protected]I'm a professional chef and I've been making béarnaise sauce for years. This recipe is one of the best I've ever tried. It's simple to follow and the results are amazing. I highly recommend this recipe to anyone who loves béarnaise sauce.
Raymonde Swart
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The béarnaise sauce was absolutely delicious. I served it with grilled steak and it was the perfect meal. Thanks for sharing this recipe!
Agiisanang Mongadii
[email protected]I made this sauce for a brunch party last weekend and it was a huge hit! Everyone loved it. It was so creamy and flavorful, and it paired perfectly with the eggs benedict. I'll definitely be making this again.
noor rony
[email protected]This béarnaise sauce was a bit too tangy for my taste, but it was still very good. I think I'll try adding a little less lemon juice next time. Overall, I'm happy with the recipe and would recommend it to others.
Tyler Mcdaid
[email protected]I've never been a fan of béarnaise sauce, but this recipe changed my mind. It was so light and flavorful, and it didn't have that heavy, oily feeling that I'm used to. I'll definitely be making this again.
P Matlakalq
[email protected]This recipe is a keeper! The béarnaise sauce was delicious and easy to make. I served it with asparagus and grilled chicken, and it was the perfect meal. Thanks for sharing this recipe!
Olamide Blessing
[email protected]I made this sauce for a dinner party last night and it was a hit! Everyone loved it. It was so creamy and flavorful, and it paired perfectly with the grilled fish. I'll definitely be making this again.
Rana Shakeel
[email protected]This béarnaise sauce was a bit too rich for my taste, but it was still very good. I think I'll try using less butter next time. Overall, I'm happy with the recipe and would recommend it to others.
Shamusi Bbosa
[email protected]I'm a beginner cook, and I was hesitant to try making béarnaise sauce at home. But I'm so glad I did! This recipe was easy to follow, and the sauce turned out amazing. It was creamy, flavorful, and the perfect addition to my eggs benedict.
Deny Dizol
[email protected]I've tried many béarnaise sauce recipes over the years, but this one is by far the best. The instructions were clear and easy to follow, and the sauce turned out perfectly. It was the perfect complement to my steak frites.
John Mccabe
[email protected]This béarnaise sauce was a delightful addition to my grilled salmon. It was rich, creamy, and had a perfect balance of tang and acidity. I highly recommend this recipe to anyone looking for a classic French sauce to elevate their next meal.